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Honey Wheat English Muffins at FoodApparel.com

Honey Wheat English Muffins with Maple Butter

Course Bread
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 16 muffins
Author Tammy Blankenship

Ingredients

For the Muffins:

  • 2 - 2 1/2 cups all-purpose flour start with 2 and add more as needed
  • 2 cups white wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoon instant yeast
  • teaspoons kosher salt
  • cups whole milk warm
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 1 large egg
  • cornmeal or flour for dusting

For the Maple Butter:

  • 1/2 cup salted butter 1 stick, softened
  • 1/4 cup pure maple syrup

Instructions

By Hand or Mixer:

  1. In a bowl, sift together dry ingredients.
  2. In another bowl, heat the milk, butter, and honey until the milk has warmed and the butter melts.
  3. Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms.This can be done in a stand mixer, or by hand. (Start with only 4 cups of flour total and add more as needed. You want your dough to be tacky to the touch, but still form a soft ball. It's not quite as stiff as normal roll dough.)
  4. Once dough comes together (it will be damp and velvety), transfer to a greased bowl and let rise for about 1 hour, or until doubled in size.
  5. On a floured surface, roll out dough to a 3/4 inch thickness.
  6. Using an English muffin ring or a cup, cut out rounds and transfer to a baking sheet dusted with cornmeal or flour.
  7. Let remaining dough rest for 5 minutes before re-rolling and follow above steps to cut out more muffins.
  8. Cover muffins with a kitchen towel and allow them to rise for 5-10 minutes. Using a cast iron pan on low heat or an electric griddle, cook muffins about 3-5 minutes on each side until lightly browned.
  9. Transfer muffins to a 325° oven for 8-12 minutes until the dough is completely cooked.

For the Maple Butter:

  1. With a fork or an electric mixer, beat softened butter and maple syrup until smooth. Serve on warm English muffins. (If stored in fridge, it will separate.)

Recipe Notes

In a bread machine:
Add warm milk, egg, melted butter and honey to the bottom of the bowl/pan.
Cover with flour (all but half a cup).
Top with salt, yeast, and baking soda.
Keep an eye on the dough. Once it has formed a ball, add more flour/milk if needed. (Adding more flour is way simpler than trying to add extra milk/liquid.)
The dough will be quite tacky. Let it mix a little longer and it will be smooth, but soft.
Once the dough cycle is done, roll and complete muffins as directed above.